Is ghee really that much better to cook with than Kerrygold butter?
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Is ghee really that much better to cook with than Kerrygold butter?
[FONT=Book Antiqua][SIZE=3]because the milkfat solids are removed ghee has a higher smoke point than butter. your call.[/SIZE][/FONT]
**takes notes** Thanks, noodletoy!
I make my own ghee from butter. Ghee is better because the milk solids 'burn' (go brown and smoke) at high temperatures.
Many thanks, magicmeri!
But if you don't actually 'burn' them, those milk solids add a lot of flavor~ I think it depends on what you're cooking! ;)
Yeah, if you are doing a lower temperature stiry fry (say simmering onions, tomatoes and courgettes together) then butter does taste awesome.
It's when you are frying meat that I turn to the ghee.
i prefer the taste of Ghee to butter though...so I actually rather it for stirfry etc :)
I'm trying my first jar of ghee. I find it to be intensely flavourful. Like butter on steroids. I'm enjoying it during my Whole30, as it's an allowed fat while staying "dairy-free". Never have tried Kerrygold.
I bought some ghee recently, and I do not find it to be as good as butter. Maybe it's the brand I bought. It is good, and has a nice buttery taste, but it's nowhere near the greatest thing ever like I hear people say.